It’s not all pretty, but you know what you’re going to get. Take the ribs for example. They were mushy and thoroughly overcooked. They would have been better served boneless and chopped to be eaten with a fork, or better yet – on a sandwich. The pork itself wasn’t bad. It was covered in a really good barbecue sauce. Both sweet and tangy, the sauce was thin enough to coat the ribs, but thick enough to stick to the meat too. But the well cooked pork tasted more like roast than barbecue. It was respectable, but it alone wasn’t anything that would make you return.
Method: Wood-Fired offset smoker with oak and pecan
Pitmaster: Yolanda and Brad Cole
Hours: M 10:30-3, Tues-Sat 10:30-8
Year Opened: 2008
Last updated: November 26, 2013
A reader forwarded me this note comparing Shorty’s BBQ to Pecan Lodge in Dallas. “At Shorty’s, you don’t have to wait and they don’t run out of food, AND the beef is just as good.” I’d seen the prominent signs …